A new N.J. pizza spot just earned a rave review from the New York Times

Rick Easton’s Roman-style pizza shop Bread & Salt has only been open four months but it’s already raking in the praise — this time in a gushing review from Pete Wells at the New York Times.

Easton, who moved his shop to Jersey City from Pittsburgh, is getting high marks for his lightweight rectangular Roman-style pies and his meatballs, made with bread not breadcrumbs.

“The crust is noticeably lightweight when you pick it up, an impression that is confirmed by the mouth and, later, the stomach," Wells wrote in the review, which gave the J.C. spot two out of three stars. “The interior is honeycombed with air pockets. The underside of each slice is strong enough to carry a relatively heavy load of toppings without bending or collapsing.”

Wells also remarked on Easton’s toppings — “a mix of fresh mushrooms with pepper, parsley and flecks of grated Parmigiano-Reggiano; zucchini shaved into fine threads and showered at the last minute with mint leaves; slices of late-summer red and yellow peppers picked while they still had few faintly bitter streaks of green reaching up their sides; a rough, dark pesto spooned around cherry tomatoes that were roasted until their skins turned black and pulled away from the globes of pulp inside; Concord grapes that blotch the dough with purple like exploded jelly grenades.”

Wells has been a Jersey City pizza fan before, with a three-star review of the much-beloved Razza, in which he dared ask if New York’s best slice was actually in New Jersey.

Bread & Salt is located at 435 Palisade Avenue in Jersey City. Have you tried it? Tell us in the comments.